| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
|
1 |
Servings |
INGREDIENTS
| 5 |
c |
Vegetable broth |
| 1 1/2 |
c |
Arborio rice |
| 1 |
c |
Diced red bell peppers |
| 1/2 |
c |
Diced roasted onion; (recipe to follow) |
| 1 |
|
Garlic clove; minced, (I used 3) |
| 1 |
c |
Corn; frozen or fresh |
| 1/4 |
c |
Sliced fresh basil |
|
|
Salt and pepper to taste |
INSTRUCTIONS
It's from Dr. Ornish's Everyday Cooking
In a saucepan bring broth to a simmer; adjust heat to keep barely
simmering. In another saucepan, combine rice, pepper, onion, garlic, and 3
cups of the hot vegetable broth. Bring mixture to a simmer over moderately
high heat, adjust heat to maintian a simmer and cook, stiring occasionally,
until most 9of the liquid has been absorbed, about 10 minutes, stirring
accasionally. Add more hot broth 1 cup at a time, stirring often and
waiting until the rice has absorbed most of the liquid before adding more.
After 8 more minutes, the rice shoudl still be a little firm to the bite,
and it should have absorbed about 5 cups total liquid. If the rice seems
underdone or the mixture seems dry, add a little more liquid. Risotto
should be creamy, but not soupy. Remove from heat annd stir in basil.
Season with salt and pepper and serve immediately.
Note: Arborio rice can often be found in an Italian grocery.
Posted to fatfree digest by <JBennicoff@aol.com> on May 30, 1998
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